As I stated before in these columns, there are just some days (and weeks) when I either don't feel like cooking, or I simply don't have the time. This week has been one of those weeks.
With my ankle still on the mend, I simply couldn't find it in me to cook a decent meal this week. So, I turned to Crock Pot and created my own simple recipe for slow-cooked pot roast.
Pot Roast is one of those dishes I love because it encompasses vegetables and delicious beef in one, easy to clean pan. Unfortunately, for me, my Crock Pot isn't huge and I had to leave out the potatoes I normally include, I did, however, steam some and serve them on the side.
To make this recipe you'll need the following:
- 1 rump roast (mine was 2 lbs.)
- 1/2 cup of red wine (I used Merlot)
- 1/2 cup of beef broth
- 1 small onion, roughly chopped
- 1-2 c. of baby Portobello mushrooms
- 5 carrots chopped into 2 inch pieces
- Salt, pepper and garlic salt to season the rump roast to taste
To start, chop the onions and carrots and place them into the bottom of the Crock Pot. Add the mushrooms. Next, add the wine and beef broth. Season the roast, to taste, on all side with the salt, pepper and garlic salt. Place the roast on top of the vegetables. Place the lid on the Crock Pot and cook on low for 7-8 hours, or on high for 5-6 hours. Your roast will be done when the meat begins to fall apart. To serve, place the meat and vegetables over potatoes (which you can steam in the microwave) and add a few spoonfuls of the sauce. Enjoy!
